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Sweet and sticky miso-glazed fish recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create a mouthwatering dish with Australian Patagonian Toothfish, marrying sweet and sticky flavors for a delectable meal.
Ingredients:
  • 100g white miso paste
  • 40.00 gm caster sugar
  • 40.00 ml rice vinegar
  • 40.00 ml mirin
  • 2 tsp tamari or soy sauce
  • 36.80 gm rice bran oil
  • 300g (1 1/2 cups) jasmine rice
  • 20.00 ml finely grated fresh ginger
  • 12.00 gm sesame seeds, toasted
  • 4 x 180g Patagonian Toothfish fillets
  • 1 bunch baby choy sum, trimmed, halved crossways
  • 1 bunch baby bok choy, halved lengthways
  • 150g snow peas, halved if large
  • Lime wedges, to serve
Instructions:
  • In a medium saucepan, combine miso, sugar, vinegar, mirin, soy sauce, and 60ml (1/4 cup) water. Whisk until smooth. Heat over medium-high heat until simmering. Simmer uncovered for 3 minutes until slightly reduced. Transfer to a medium bowl and let it cool for 10 minutes.
  • Begin by cleaning the saucepan. Then, warm half of the oil in the saucepan over medium-high heat. Next, add the rice and ginger, cooking for 1 minute until the rice is coated and the ginger is aromatic. Pour in the 625ml (2 1/2 cups) of water and bring it to a boil. Lower the heat to simmer, cover the saucepan, and let it cook for 12 minutes until the rice is tender and the water is absorbed. Finally, mix in the seeds and let it sit covered for 10 minutes to steam before serving.
  • Add the fish to the flavorful miso marinade and let it soak up the delicious flavors. Heat more oil in a large frying pan over medium-high heat. Cook the fish on each side for 3 to 4 minutes until perfectly cooked. Transfer the fish to a plate and let it rest. Pour the reserved marinade into the pan, bring it to a boil, then remove it from the heat. Enjoy the mouthwatering dish you've prepared!
  • Cook the choy sum, bok choy, and snow peas by boiling, steaming, or microwaving them for 1 minute or until tender. Drain.
  • Portion the rice into individual serving bowls. Layer with the fish and greens. Drizzle the pan sauce over the top and garnish with lime cheeks before serving.

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